DOUGLAS, Loudon M. Manual of the Pork Trade: A Practical Guide for Bacon Curers, Pork Butchers, Sausage and Pie Makers.

(London): L. Upcott Gill, 1893.  First edition.  Hardcover.  19.2cm by 13.1cm.  107 pages.  A comprehensive late-19th-century manual covering the commercial preparation of pork, including slaughtering methods, curing processes, salting, smoking, sausage manufacture, pie production, and trade hygiene. Includes detailed instructions, equipment descriptions, and notes on industry standards of the period. One of the earliest practical guides devoted entirely to the pork and bacon trade, and uncommon in the first edition.  Illustrated throughout.  A very good copy in green cloth with gilt lettering.